Monday, January 19, 2015

Spicy Coconut Thai Curry Hummus

Yummy in my tummy. :P

Hi all! I hope you are having an awesome start to the new year! I really think this year is going to be so much more productive than last year and I'm hoping to really accomplish the goals I set out for myself.

This year, instead of saying that I am going to TRY to do something, I am going to say that I AM going to do it. No trying! If I really want to do it, I will do it and I need to push myself and get out of my comfort zone. Change is necessary for growth, I am finally realizing. I feel so blessed to be able to have the choice to make changes and grow.

Another thing I would like to accomplish in 2015, is to reach out to family and friends. I have always been a hermit and have been scared of social situations or of even getting in touch with old friends/family members because of fear of being judged on my character and who I am (I am a bit of an odd ball :P). But, I am pushing passed that to really create my own social community. I want to give more of myself to others as well and support causes that mean so much to me. Watching the movie, Living on One Dollar really spoke to me and made me realize that I really want to do more to make this world a better place; that even the littlest acts of kindness have an effect on people. If you have the chance to watch it, please do. It is such a heart warming movie that will move you. It is about four college film makers who decide to live their summer vacation in a small poor town in Guatemala on only one dollar a day. They learn a big lesson about community, how to survive and what it really is like for the people living in this town with so little money.

Well, now it is time for some hummus! When you're making goals for yourself, hummus is always good to have around, because it is yummy, easy to make and just makes everything better. Ha! At least for me it does. :P This time around, I made a creamy and spicy Thai curry hummus that is loaded with flavor and has no oil! It may look a little intimidating with all the spices in there, but fear not! It's still super easy! I wanted to replicate the flavor in a Thai red curry paste, but without having to buy the paste. I think it came out awesome, and hopefully it's pretty authentic in flavor! If not, at least it's still darn tasty, :P I hope you enjoy it!

Spicy Coconut Thai Curry Hummus

Yield: ~1 1/2 cups
Prep Time: ~15 minutes
Servings: ~4

120 grams (1/2 cup) coconut milk 
1/2 teaspoon dried lemongrass
265 grams (1 1/2 cups) cooked and drained chickpeas (garbanzos)
1 heaping tablespoon thinly sliced green onion
1 tablespoon lemon juice
1 tablespoon cashews
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
1/2 teaspoon thinly sliced serrano pepper (with seeds)
1/2 teaspoon fine pink Himalayan salt
1/2 teaspoon coconut sugar
1/4 teaspoon coriander seeds, toasted
1/8 teaspoon cumin seeds, toasted
1/8 teaspoon ground turmeric
4 black peppercorns (1/8 teaspoon)
scant pinch cinnamon

Instructions:
Heat up the coconut milk to about 100⁰F (or until it is tepid to the touch; it shouldn't scald your finger). Add the lemongrass to this and let steep for about 10 minutes.
Meanwhile, add the chickpeas, green onion, lemon juice, cashews, garlic, ginger, serrano pepper, salt, coconut sugar, coriander seeds, cumin seeds, turmeric, peppercorns, and cinnamon to a blender. When the 10 minutes is up for the lemongrass/coconut milk mixture, add this, with the lemongrass, to the blender, or food processor, with the rest of the ingredients.
Blend until smooth. Garnish with some chopped cilantro or thinly sliced green onion. Enjoy!



Here is the nutritional information for this dip from CRON-O-Meter. This dip is high in folate, copper, manganese, iron and phosphorous. Woot woot! It may be high in sodium for some, so feel free to decrease the salt amount if you'd like. Do what feels good for you! :)

Thank you all so much for stopping by! I really appreciate it so much. I hope your year is fruitful and filled with lots of love and growth! What are your goals for the new year? I would love to hear from you about them. Sending lots of love to you all and I will be back soon with another recipe! :)

Love,
Rawnessa <3

Tuesday, December 16, 2014

Orange Persimmon Scones! (Oil Free)

Enjoy with a cup of tea. :D
Hi all! I hope you all are having an awesome December! I can't believe it is almost the end of the year. This year went extremely quick and it has taught me to really stay in the present moment and savor each moment that is given to me. Counting the blessings in my life has really taught me to appreciate all that is given to me and since I have been practicing this, I feel that each day my heart opens up a little more. It's one of the best feelings in the world. :)

Anyhoo, this leads me to persimmons. I was blessed to have been at work at the same time that my coworker's friend came in to deliver persimmons. My coworker said that he was selling local organic persimmons to anyone that wants them. And of course I said, "Yes!" but in my head it was more like a, "Hell, yeah!" :P What was awesome too is that I was able to share some of these luscious gems with some of my other coworkers who have never even tried a persimmon. They were so surprised at the flavor and really enjoyed it. I love giving the gift of fruit. :P Fruit always makes people happy. :)

Which now leads me to these scones, which are made with the persimmons that I feel blessed for having the opportunity to buy. Whew! Sorry if that felt like a math proof. LOL! I wanted to make something interesting with these persimmons and for some reason, scones were on my mind. I have never made scones and thought it to be a challenge I could give myself. Plus, I wanted to give something homemade to my secret santa at work and thought scones would be the perfect fit; being that my secret santa loves tea and well, scones just go so well with tea. And I didn't want to buy her tea because we both work in a tea house and can get tea whenever we want.

Oh and these scones just fit the bill. They are soft but still have a dry crumb that scones are supposed to have and have a lovely orange flavor to them in the background. And the glaze just makes them more decadent. Perfect with a cup of hot tea or just dipped in some almond milk. :P Well, without further ado, let's get on to the recipe!


Orange Persimmon Scones

This recipe only yields 6 small scones, but feel free to double it to make even more scones! The only thing I would change when doubling it is that instead of just making one circle with the dough to create the scones, I would make two circles of dough so you still end up with wide wedges as opposed to skinnier ones. Yay for scones! 

Yield: 6 scones
Prep Time: ~25 minutes

Scone Ingredients:
37.5 grams (6 tablespoons + 1 1/2 teaspoons) gluten free oat flour
25 grams (1/8 cup + 1 1/2 teaspoons) buckwheat flour
25 grams (1/8 cup + 1 1/4 tablespoons) teff flour
12.5 (1 1/2 tablespoons) grams tapioca flour 
1 1/2 teaspoons baking powder
1 teaspoon flax meal
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine pink Himalayan salt
25 grams (2 1/2 tablespoons) coconut butter
45 grams (3 tablespoons) non-dairy milk (such as almond, coconut, rice, soy, etc.) 
35 grams coconut sugar (3 1/2 tablespoons)
25 grams (2 1/2 tablespoons) 1/4 inch chopped persimmons (with skin)
1 teaspoon lemon juice
1/4 teaspoon orange zest
                -
Glaze Ingredients:
18 grams (1 tablespoon) maple syrup, room temperature or heated slightly
15 grams (1 tablespoon) coconut butter, melted
1/2 tablespoon non-dairy milk

Instructions:
Preheat oven to 350 F.
In a large bowl, whisk the oat flour, buckwheat flour, teff flour, tapioca flour, baking powder, flax meal, cinnamon, ginger and salt until completely combined. 

Add the coconut butter to this flour mixture and with your hands, crumble the coconut butter in with the flour until the mixture looks like coarse sand. Set aside.

In a blender, blend the non-dairy milk, coconut sugar, persimmons, lemon juice and orange zest until smooth.

Add the mixture from blender into the bowl of flour mix and using a rubber spatula, mix until all the flour is moistened and a dough comes together. It will be a moist dough. Try not to mix too much. Set aside to dry up a bit for about 3 minutes. 

On a parchment lined or silicon lined baking sheet, form the dough into a 5 inch circle that is about 3/4 inch thick. Using a knife cut into 6 wedges.
With a turner spatula, get under each wedge to separate the wedges on the baking sheet. Be very careful and gentle as they will want to break apart. But no worries, they will hold up when they are done baking. :) Or if you are pressed for time, you can most certainly plop the scone dough onto the parchment into six equal plops of dough. Either, way, it will still be delicious. :P

Bake in the oven for about 12 minutes or until the middle is cooked through and the top of the scone does not indent when you press it lightly with your finger.

Let cool on the baking sheet for 5 minutes and then transfer them to a cooling rack or large plate to finish cooling.

While the scones are cooling, mix up the glaze ingredients. Mix the maple syrup, coconut butter and almond milk in a small bowl until completely combined. When the scones are completely cooled, spread the glaze on each scone. Enjoy! :)

Substitutions:

  • Feel free to try different whole grain flours (such as brown rice flour, sorghum flour, millet flour, quinoa flour, etc.) for the gluten free oat, buckwheat and teff flours and try different starches or white flours (such as white rice flour, arrowroot starch, potato starch, etc.) for the tapioca starch . I would only substitute the flours and starches by weight, not volume, but if you have any success substituting by volume I would love to know! It sometimes works! As long as you have fun and are being creative in the kitchen, I think that is the only thing that matters. Bending the rules makes things more fun sometimes. :P
Beautiful persimmons. :)

Here is the nutritional information for the scones from CRON-O-Meter. What is awesome about these scones, is that compared to the blueberry scones one can get at Starbucks, these are a true winner! Comparatively, gram for gram, these scones have more fiber, less calories, less fat and less sugar! These scones also contain Vitamin C and have no cholesterol as compared to scones one can buy at Starbucks. Yay for tasty and healthy scones! :)

Thank you so much for stopping by today to check out this recipe. I really appreciate it. If you try these scones out, please let me know how they turned out for you! I would love to know! Take care and I will be back soon with another recipe!

Love,
Rawnessa <3


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Sunday, November 30, 2014

Butternut Bonanza!: Butternut Blondies with a Walnut Caramel Topping


Hi all! I hope you are all doing well! I'm sorry that this post has come post Thanksgiving, but this treat can be eaten any day after or anytime of the year. :) What's also nice is that if you happen to have any leftover steamed or baked butternut squash from Thanksgiving, this recipe is right up your alley. :)

At first I originally wanted to make a butternut and white chocolate swirl blondie, because I thought the flavor combinations would be awesome. But then I got to thinking. I don't really like chocolate (GASP. I know, weird) and I don't really want them in these blondies. I feel that since it is a blondie, it should not have any remnance of chocolate in it. I mean, the brownie gets enough chocolate love, let brownie's cousin have her own spotlight in which to shine. :) And the addition of butternut squash to these blondies keeps them moist without bringing the fat content sky high as well as bringing its awesome nutritional profile with it. An A+ in my book! :)

The ratio for this recipe was inspired by Jonathon from The Canary Files. His post through the Gluten Free Ratio Rally for Vegan Marbled Banana Walnut Blondies won me over and I appreciated that he also was not a fan of chocolate. And his brownies looked fabulous! So I used the ratio as inspiration and ran with it. And the result was fabulous and not to mention, oil free! :D

I hope you all enjoy the recipe and hoped you enjoyed this Butternut Madness Bonanza! :)


Butternut Blondies with a Walnut Caramel Topping

Yield: 12 2"x1.5" squares
Prep Time: ~20 minutes
Bake Time: ~18-20 minutes

Ingredients:
75 grams (3/4 cup + 1 tablespoon) gluten free oat flour
30 grams (1/4 cup) buckwheat flour
30 grams (2 1/2 tablespoons) teff flour
15 grams (2 tablespoons) tapioca flour/starch
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/8 teapsoon cloves
1/4 teaspoon fine pink Himalayan salt
1/2 teaspoon baking powder
250 grams (1 cup + 1/8 cup) steamed and 1/2 inch cubed butternut squash
100 grams (1/2 cup) coconut sugar
25 grams (1 tablespoon + 1/2 teaspoon) maple syrup
50 grams (3 heaping tablespoons) coconut butter, softened 
7 grams (1 tablespoon) ground flax seed
30 grams (3 tablespoons) water
1 teaspoon vanilla extract
                    - 
18 grams (1 tablespoon) maple syrup
15 grams (1 tablespoon) coconut butter, softened
50 grams (1/2 cup) toasted walnuts, chopped

Instructions:
Preheat oven to 350F.
In a large bowl, whisk together the oat flour, buckwheat flour, teff flour, tapioca starch, cinnamon, ginger, nutmeg, cloves, salt, and baking powder. Set aside.
To a blender, add the butternut squash, coconut sugar, 25 grams maple syrup, 50 grams coconut butter, flax seed, water and vanilla extract and blend until completely smooth.
Add the blended mixture to the flour mixture and whisk to combine. 
Line an 8 x 8 inch square baking pan with parchment paper.
Pour the mixture into the baking pan and spread it evenly to all corners.
Bake for 18-20 minutes or until a toothpick comes out clean.
Meanwhile, while the blondies are baking, in a small bowl, combine the 18 grams of maple syrup and 15 grams coconut butter until completely smooth. As soon as the blondies come out of the oven, spread this mixture all over the top of the blondies and sprinkle the walnuts over the top as well. Press down on the walnuts slightly so that they are held in place on top of the blondie. Let cool in the pan 10 minutes. Take out of the pan while leaving in the parchment and set on a cooling rack until completely cooled. 
Cut and enjoy! :)



Here is the nutritional information for these blondies from CRON-O-Meter. These blondies are high in beta-carotene (which is the precursor to vitamin A and is from the lovely butternut squash), manganese and have a good amount of iron and calcium per serving. Woot woot for putting squash in desserts! :)

Thank you all for stopping by and checking out this recipe. I hope you get to try it out! This will be my last post for the Butternut Bonanza but it won't stop me from using butternut squash in creative ways that may show up on the blog in the future... But for now, I think three posts is enough for butternut squash recipes. :) More to come and I will catch you all later! :)

Love,
Rawnessa <3


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